Grilled Corn Dip

Mexican street food is a challenge…it looks delicious

and smells even better but the passing gringo is

usually convinced that he is just one mouthful away

from Montezuma’s revenge. This may be true in many

cases but we had a corner vendor in San Cristobal

that set up each summer evening and offered fresh

corn on the cob, boiled or char-grilled, and slathered

with mayonnaise. Now don’t knock it until you’ve

tried it. This adaptation brings those flavors home ,

safely and deliciously.

7 ears of corn in water-soaked husks

1 cup of mayonnaise

1 tablespoon of red pepper sauce

2 tablespoons of lime juice

1/4 cup of Caldo de Pollo (chicken bouillon stock)

1/4 cup of sour cream

3 green onions, thinly sliced

1 teaspoon of fresh garlic, finely minced

1 tablespoon of fresh cilantro, minced

1 teaspoon of ground cumin

1 teaspoon of ground dry chipotle pepper

4 ounces of pepperjack cheese, grated

Roast corn for at least six minutes, turning regularly until the

husks are charred. When cool, strip the kernals off the cob and

put in a saucepan. Add the mayonnaise, pepper sauce, lime juice,

chicken stock, sour cream, onions, garlic, cilantro, and spices.

Stir over low heat frequently until it is warm but not simmering.

Salt and pepper to taste. Place in a serving dish, sprinkle with

cheese, and offer tortilla chips for dipping.


1 Comment

  1. Gracias, muy autentico!

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